Savory Grain Stuffed Squash Recipes
ACORN SQUASH WITH MIXED-GRAIN STUFFING
Each component of this satisfying plant-based dish can be made in advance: the roasted squash, the sweet-and-savory Middle Eastern-style stuffing, and the snappy pomegranate relish.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Pasta and Grains
Time 45m
Yield Serves 8
Number Of Ingredients 8
Steps:
- Preheat oven to 425°F. Brush a baking sheet with oil. Mix together 1 1/2 teaspoons salt, 1/2 teaspoon pepper, cumin, and coriander; sprinkle inside of squashes with spice mixture. Place squashes on sheet, cut-sides down, and roast until just tender, about 20 minutes.
- Turn cut-sides up and fill with stuffing, mounding slightly (you should use about 3/4 cup in each squash half). These can be made ahead and refrigerated, covered, up to 1 day; bring to room temperature before baking. Bake, covered with parchment-lined foil, until heated through, about 15 minutes. Serve, with relish and sprinkled with toasted almonds and parsley.
SAVORY GRAIN-STUFFED SQUASH
Provided by Molly O'Neill
Categories easy, side dish
Time 1h30m
Yield 6 servings
Number Of Ingredients 10
Steps:
- Cut the bottom off each squash so that it will sit straight. Slice off the top, clean the seeds from the squash and prick the inside evenly with a fork. Place the squash in a shallow baking dish and add water to come halfway up the sides of the squash.
- Place the sesame oil in a skillet over medium heat and warm. Add the bulgur wheat and cook, stirring frequently, until toasted, about 4 minutes. Add 1 cup of the water and stir. Add the ginger, cinnamon, pepper and salt and stir. Reduce heat and add remaining water by the quarter cup until the grain is soft, about 10 minutes. Remove from heat and stir in the raisins and pine nuts.
- Preheat oven to 400 degrees.
- Divide the grain mixture evenly among the squashes and cover the baking dish tightly with foil. Bake one hour, until the squashes are soft.
Nutrition Facts : @context http, Calories 328, UnsaturatedFat 3 grams, Carbohydrate 75 grams, Fat 4 grams, Fiber 11 grams, Protein 8 grams, SaturatedFat 0 grams, Sodium 216 milligrams, Sugar 2 grams
MUTTON & ANCIENT GRAIN STUFFED WINTER SQUASH
This recipe can easily be made as a savory dish or a sweeter one. I chose a middle ground with the recipe below but substitutions are noted and can be easily adapted to suit your tastes. I also created this recipe to emphasize the mild and sweet taste of the Icelandic sheep meat raised 100 % on mountain grassy pastures (from Alpha Omega Ranch). I used mutton from a 3 year old ram, but store-bought lamb can be used as well. If using a commercially grown lamb you may want to drain the fat as you cook or adjust the seasonings if the mix tastes "too lamby". Also, the grains used can be any combination of ancient grains (amaranth, quinoa, millet, bulgur) but I chose the first two. For a lighter pilaf style use more bulgur or millet and less amaranth. Finally, this mix might do well as stuffing for mushrooms (savory style), in yellow or red bell peppers (for sweet or savory mix) or green peppers (savory mix), or even in a loaf pan as a healthy and flavorful meat loaf (for a loaf use more amaranth, millet or quinoa and add egg or 2 to bind).
Provided by Ultimate foodie far
Categories One Dish Meal
Time 1h30m
Yield 2-4 stuffed squash halves, 2-4 serving(s)
Number Of Ingredients 19
Steps:
- Start cooking amaranth (add 1 cup grain to 2 ¼ c liquid; once boiling stir, lower heat to simmer, cover and let cook 25 minutes).
- Sauté chopped onions in 2-3 TBS oil (preferably olive oil) in heavy bottom skillet on med-low heat until slightly softened.
- Add ground mutton and continue sautéing until meat is browned.
- Add pepper and salt to taste. If meat gets dry add a little olive oil.
- While meat is browning start quinoa (in small pot toast ½ Celsius grain in 2-3 TBS butter until slightly toasted in color and smell, maybe 10 minutes or so; then add 1 Celsius water, stir, bring to boil, low heat to simmer, cover and cook 12-15 minutes.).
- While quinoa is toasting check amaranth which should be almost done. Stir, if too much moisture is left add your dried currents, stir, and remove lid. Let currants absorb extra water.
- Once meat is lightly browned (but not crispy or overcooked), remove from heat. Season meat with Chinese Five Spice, Allspice and Cinnamon.
- Stir in raisins, pine nuts (or pecans) and apple if using one.
- Add chopped parsley and grains. Mix well.
- Add milk and mix well. Adjust seasonings if needed, but not too much.
- Stir in rice vinegar. This will brighten up the flavor of all the spices.
- Score the inside of squash lightly, being sure not to pierce the skin. Stuff meat mixture into squash halves.
- Place filled squash halves in baking pan, ensuring that the squash will not tip over during baking. [Savory version can be topped with breadcrumbs and/or grated parmesan at this stage.] Fill bottom of pan with ¼ inch of water, cover with tinfoil or lid but allowing some steam to release.
- Cook in preheated 350 degree F oven for 45 min to 1 hour (or until squash flesh flakes easily with fork).
Nutrition Facts : Calories 1181.5, Fat 58.6, SaturatedFat 16.8, Cholesterol 165.4, Sodium 726.8, Carbohydrate 105.5, Fiber 11.1, Sugar 26.5, Protein 62.1
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